Spaghetti Squash Spring Rolls

Light, fresh and healthy, these spring rolls are great for summer picnics, and gatherings!

Spring rolls are the best! They are so versatile, so fresh, and so light. It’s ultimate summer dish for all occasions.

Spring rolls usually call for rice vermicelli (very thin long rice noodles), but I substituted spaghetti squash for lighter and healthier version. Besides, I still had a few spaghetti squashes from last year begging to be used. Gotta used them. After all, it’s almost time to harvest new ones! 🙂

Keep in mind that my recipe is just a base. You can add lettuce, bean sprouts, pork belly and so much more to customize it for your own taste. This is just my version with what I had in my fridge. Either way, it’s fresh, light and delicious!

In my opinion, cilantro is an absolute must though! Cilantro adds that unique flavor that without it, spring rolls are just not the same.

I highly recommend preparing all the fillings around the work area. Once you wet the rice paper, you’ll need to work quickly and there won’t be time for you to run around to gather this and that.

Now, a few words of wisdom about how to handle the rice paper. Submerge the rice paper in a large pot filled with warm water and turn it as if you’re driving. The rice paper won’t softened right away, but once you lay it on the work surface and put your fillings, it will be soft and ready to be rolled. Work carefully, but quickly. And just so you know, your first a few rolls will turn out funny, but you will get hang of it, I promise. Just keep working at it.

Hope you enjoyed this recipe. Let me know what is your favorite picnic food in the comment section below.

Spaghetti Squash Spring Rolls

Light, fresh and healthy, these spring rolls are great for summer picnics, and gatherings!

Yield:10

Ingredients:

For spring rolls:

1 small spaghetti squash

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon minced garlic

10 medium shrimp, peeled and deveined

1 medium carrot

1 medium white radish

One bunch of cilantro

10 rice papers

For dipping sauce:

5 tablespoons hoisin sauce

1 tablespoon peanut butter

1 tablespoon sugar

Squirt of Sriracha, optional

Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and spread olive oil.

Half the spaghetti squash and remove the seeds. Place the squash halves cut side down on the prepared baking sheet. Bake for 30-40 minutes, or until fork tender. Cool the cooked squash until safe to handle. Run a fork to separate the strands and scoop out the squash into a bowl. Cool completely.

While squash is baking, cook the shrimps. Heat butter in a medium pan and add minced garlic. When garlic is fragrant, add shrimp and cook for 1-2 minutes per side, until opaque. Transfer into a plate and cool completely.

Cut the carrot and radish into thin long strips.

Place cooked squash, shrimp, carrots, radishes, cilantro, rice wraps and a large bowl of water around the working surface.

Submerge the rice paper into the warm water and turn it as you turn steering wheel while driving. (Note: You will need to turn it in the water about 2-3 times. It will feel hard, but it’ll soften while you put the filling on.) Put the rice paper smooth side down and arrange spaghetti squash, carrots, radishes, cilantro and shrimp as shown above. Don’t overstuff the filling; you’ll make a mess. Fold the two sides first, and then tightly, but carefully roll the wraps.

To prepare the dipping sauce, in a small saucepan, combine hoisin sauce, peanut butter, sugar and ¼ cup of water. Whisk until sugar is melted, remove from heat and add squirt of sriracha.

If you’re not serving the spring rolls right away, or taking them to a picnic, wrap each roll in a plastic wrap to prevent them from drying, and sticking to each other.

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Hi, I’m Shinee. Here on my blog, I’m committed to making made-from-scratch gourmet easy and approachable. My detailed tips and step-by-step photos make each recipe easy to recreate and are sure to impress at any occasion.